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Ceviche
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  1. Cut 6 limes

  2. Squeeze limes through a strainer with ice to prevent oxidation until obtain 170ml juice

  3. Place the lime juice, peeled ginger to taste, and ¼stalk of celery in a blender

  4. Add 60g of white fish, ½ small red onion and ají chili pepper to taste

  5. Blend into large chunks

  6. Strain through a sieve into a jug

  7. Add 1spring of coriander and let marinate until serve. The leche de tigre is ready

  8. Dice 200g of white fish fillets and place in a bowl

  9. Thinly slice ¼ of small red onion

  10. Thinly slice red finger chili pepper to taste

  11. Season the fish with salt to taste

  12. Add the Leche de Tigre and stir to combine

  13. Add the sliced onion and the chilli

  14. Season with coriander leaves to taste. Mix and leave to marinate for at least 20m

  15. Serve and the ceviche is ready

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